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Pozole Verde Soup

Pozole, a pork based bone broth, is a Mexican soup featuring hominy made from dried corn.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 10 servings
Author Robin

Ingredients

  • 10 cups Water
  • 1 lb Pork Tenderloin cubed
  • 1 lb Pork Baby Back Ribs Cut into individual ribs
  • 30 ounce Organic Hominy canned
  • ¾ cup Dried Ancho Chile or Chile Powder
  • 1 small Organic Red Onion
  • 6 cloves Organic Garlic
  • 2 tbsp Frontier Co-Op Mexican Seasoning
  • 2 tbsp Frontier Co-Op Organic Harissa Seasoning
  • 2 tbsp Dried Cilantro
  • 2 tbsp Cumin Seed crushed
  • 1 tbsp Jane's Krazy Mixed-Up Salt
  • 1 tbsp Dried Oregano
  • Salt to taste
  • Organic Green Onions chopped Garnish
  • Fresh Organic Cilantro Garnish
  • Organic Mixed Greens torn Garnish
  • Lime wedges Garnish

Instructions

  • Place dried ancho chiles in a small bowl and cover with water. Soak 5 minutes. Retain water and add to the soup.
  • Crush cumin seeds with a mortar and pestle or a coffee grinder reserved for spices.
  • Rough chop the chiles then add them and all ingredients into a large pot and bring to a boil on high heat.
  • Reduce heat to low and cook for 1½ to 2 hours.
  • Serve with chopped onion, mixed greens, lime wedges and fresh tortillas.

Notes

  • Thaw the pork in the refrigerator overnight.
  • Once thawed you must cook the meat right away.
  • Tasting as you go ensures a great outcome - just don’t double dip!